CalgaryDOWNTOWN COMMERCIAL CORE
270F - 605 5 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 1, 2026
The facility was reheating cold food items in the hot holding unit. , , Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit., , Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely., , Food was reheated properly at the time of the inspection.
The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. , , Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. , , Chlorine - 100ppm, Quat - 200ppm
Hao Bowl is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Hampton Inn by Hilton Calgary Downtown
DOWNTOWN COMMERCIAL CORE
This restaurant has been inspected 5 times since June 23, 2023, with 3 in compliance, 1 not in compliance, and 1 closure on record.
2 violations
The facility was reheating cold food items in the hot holding unit. , , Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit., , Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely., , Food was reheated properly at the time of the inspection.
The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. , , Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. , , Chlorine - 100ppm, Quat - 200ppm
1 violation
- The concentration of the Quats-based sanitizer was tested above 400 ppm. The correct concentration of Quats based sanitizer is 200 ppm., *The staff has corrected the concentration., **Ensure to check the sanitizer concentration daily and each time a fresh solution is made.
1 violation
The facility was using a bowl as a bulk scoop for the bulk rice. , , The bowl was switched out for a proper scoop with a handle at the time of the inspection. , , Please ensure all bulk scoops are equipped with a handle to protect from contamination when scooping.
No violations
3 violations
A food contact surface sanitizer was not prepared and available for testing at the time of the inspection., , Please prepare a surface sanitizer solution. (100ppm - chlorine, 200ppm - Quats).
One out of two drain plugs were available at the inspection. , , Please obtain a second drain plug to be able to properly dish wash.
The facility is used a Quat based surface sanitizer and dishwashing sanitizer but did not have Quat based test strips on-site. , , Please obtain Quat based tests trips to be able to test and verify the concentration of the sanitizer solutions.